Chicken dinner number three did not disappoint. The combination of the spinach, basil, corn, and dressing... it was like healthy freshness in your mouth. I'm a big fan of slicing the chicken breasts in half horizontally, cuts the cooking time in half and it makes it easier to control my portions.
The polenta gave the chicken a really nice crunch. As I was prepping, I realized I was out of lemons, so I substituted limes.
I don't really know what else to say, other than, go out and make this dinner. Its perfect for springtime, and you can feel good about eating it. Brooke loved the recipe too, and she totally beat me to it. If two brand-new food bloggers accidentally make it in the same week and both love it, its got to mean something. :)
Parmesan and Polenta Chicken
Donna Hay Magazine, Issue 31
2 cobs corn, husks and silks removed
olive oil for brushing
2 chicken breasts (7 oz each)
flour for dusting
2 eggs, lightly whisked
½ cup polenta
1/3 cup finely grated parmesan cheese
2 tablespoons vegetable oil
3 ½ oz baby spinach leaves
½ basil leaves
grated parmesan cheese, extra to serve
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 clove garlic, crushed
1 tablespoon olive oil
2 teaspoons honey
sea salt and cracked black pepper
To make the dressing, place the mustard, lemon juice, garlic, oil, honey, salt and pepper in a bowl and whisk to combine. Set aside.
Preheat the oven to 425°F. Brush the corn with oil, place in a baking dish and roast for 25 minutes or until golden. Slice the kernels from the corn and set aside.
Slice the chicken in half horizontally, dust with the flour, dip into the egg and press into the combined polenta and parmesan to coat. Heat the oil in a non-stick frying pan over medium heat and cook the chicken for 2-3 minutes each side or until golden and cooked through. Arrange the chicken, corn spinach and basil on plates and spoon over the dressing and grated parmesan to serve.